Halloween Pumpkin Soup

Ingredients

• 3 kg large pumpkin
• 1 onion
• 1 piece ginger (walnut-sized)
• 1 red chili pepper
• 4 tbsp oil
• 1 tbsp sugar
• 0.5 l instant vegetable broth
• 350 ml orange juice
• 200 g heavy cream
• Salt
• ground black pepper
• 1 tsp curry powder
• nutmeg
• pumpkin seeds
• chervil

Instructions

1. 1.

   Cut off a lid from the pumpkin, remove the seeds and fibers. Scoop out the flesh from the lid and the pumpkin, leaving a rim inside. Weigh about 1 kg of pumpkin flesh and cut into large pieces. Place the pumpkin in a preheated oven at 50°C.

2. 2.

   Peel and dice the onion. Peel and finely dice the ginger. Wash the chili pepper, slit it lengthwise, remove seeds and white membranes, then finely chop. Heat oil in a pot. Sauté the pumpkin, onions, garlic, ginger, and chili until fragrant, sprinkle sugar and lightly caramelize while stirring. Add broth, cover, and simmer for about 35 minutes until tender.

3. 3.

   Puree the soup, add orange juice and cream, bring to a boil, and season with salt, pepper, curry, chopped chervil, and nutmeg. Taste and adjust seasoning. Just before serving, pour the hot soup into the pumpkin shell and garnish with pumpkin seeds and chervil.